Experimental cooking is fascinating. Many things he suggests seem strange at first, and it’s easiest for us to think “this couldn’t even be good by chance.” Until you try the result and discover something you may or may not like, but it is unique. In fact, science and cooking are closely related, answering simple questions like whether you should wash rice before cooking it, or whether you should light a candle to make a boiled egg, or whether all you need to do is add vinegar to the egg. cooking water.

The other extreme is the ‘molecular kitchen’, with examples such as Noma, which is unfortunately closed. Research, creativity and curiosity are key elements at these fine dining restaurants. This place is like a laboratory, something we can bring to the coffee world. Actually, there is a recipe for this too. donut latte It may sound dirty, but not only is it delicious, it’s also easy to make and is a way to do haute cuisine when brewing espresso coffee.

And of course we tried to give our opinion. HE pre-advertisement of something It’s not bad at all, but it largely depends on the donut you choose.

Recipe

The credit for this coffee (or blame if you try it and don’t like it) goes to James Hoffmann. He is a British barista and popularizer who was recognized as the world’s best barista in 2007. He has a YouTube channel that is very educational and also entertaining if you like British humour. But hey, let’s digress. Few years ago, Hoffmann became obsessed with creating a liquid cake that could be combined with coffee. and after learning about the donuts prepared by Ferrán Adrià at elBulli, the idea was to make a coffee donut.

Before we get down to business, let’s look at the contents and materials Hoffmann published on his website a few years ago:

• One donut for every 100 milliliters of milk. It will be 400 milliliters, so you need to get four buns.
• Animal or plant milk.
• Good coffee for making espresso.
• A jar to hold the brine infusion, as well as a fine strainer and preferably a muslin cloth.

Since science is not done alone I made this coffee twice.. For the first one, I chose pastry doughnuts, which I love but don’t have that oily texture of processed doughnuts. It looks like a donut-like cake, and the truth is that the result was delicious but not special. The second time I chose another bakery’s still homemade but slightly more buttery donuts.

This was the perfect option that I enjoyed the most, but you can of course use a regular commercial donut as long as it has a greasy, spongy texture and not the texture of a cake. However, we continue to mess up.

Brewing the donut

The steps are very simple and the first thing to do is infuse. How does that sound? We will cut the four buns into small pieces, crush them a little with the tip of the knife and put them in the pot with hot milk. I used Alpro soy milk (the brand does not matter, but it is the one I like because of its consistency, I do not like other soy milks) but you can also use animal milk without any problems.

It doesn’t need to boil, but it does need to be hot enough for the dough to infuse. Hoffmann points out around 40 or 50 degrees And if you don’t have a kitchen thermometer, you should know that this is a temperature at which the milk does not foam.

Once in the pot, mash them some more so they release the juice they need to release, and when the temperature is right, turn off the heat. We will let it brew for 30 minutes without touching it.

The initial straining process is as follows: We take a container and strain the liquid so that large pieces of muffin do not get mixed into the milk infusion. Don’t worry if any lumps fall out because we will strain it again later. Then we put the liquid in the refrigerator overnight. This will cause the oils to separate and solidify, which will be more or less depending on the chosen donut. The ideal thing is to keep it in the refrigerator overnight.

The next day we set out with a new species. You can do this again with a strainer to remove the oil, but even then some lumps may leak out. What Hoffmann recommends (and I do after both attempts) is that you use a muslin or tea towel, pour off the liquid, and squeeze it with your hands. I strained it once more and it was perfect, but you can do whatever your taste tells you there: if you think the muslin will have a better texture the second pass, make the second pass.

At this point, Hoffmann says to add three to five grams of sugar, but in my case this was not necessary. I tried the infusion and thought it was already sweet, so I didn’t add anything else. Once all this is done, it’s time to steam the milk as if it were regular, regular milk, not one that takes more than a day to prepare.

Leave it at your desired texture and add it to your espresso. Hoffmann recommends a ratio of 1:1 or 1:2, but there you go, however you want it and how you usually do it with your coffee. This is a very personal thing, but I wanted to do it in a 1:2 ratio.

No smut: that’s pretty good

It smells different than what you normally drink, and also milk foam has a unique texture. As a result, although the donut oil is separated from the milk, some of the oils remain, but the result is surprising.

And it’s not because of the taste, because it tastes exactly like you’d expect: coffee… with a donut aftertaste, although it may look ‘dirty’ the truth is it’s not. The texture is not strange, Coffee and dessert scents combine perfectly and, at least to me, it’s not nauseating at all. It can be much sweeter if you use processed donuts, but the two varieties I used were not as sweet as I expected.

It’s a coffee not even remotely suitable to serve to visitors unless you have a liter of milk already brewed and prepared, but it’s a good treat for the occasional treat. I’ll say something too: I made two to see what the experience was like, but I doubt I’ll do it again. Yes, I liked it, but I would rather buy four donuts and eat them with coffee than go through this whole process.

But as I said, I think it’s a good experiment, it’s quite tasty and if latte or cappuccino, I recommend you try it at home. In the end, it tastes like you’re taking a bite of a donut and drinking some coffee right after, although it’s a lot less sophisticated, of course.

Four keys:

• If you use buns that are too spongy, they will absorb the milk. This happened to me during one of my attempts and I had to fix it by adding a little more milk to the pot.
• Do not mash too much while brewing in the pot. So do not puree because then the straining process will be more difficult.
• Don’t worry if it gets too lumpy when you first strain it, the milk will have a much more liquid texture when you strain the muslin.
• Reserve the leftover cream, dough or puree (whatever you want to call it): you can use it as a delicious filling for a cake. With some filo or puff pastry you will have a wonderful filling.

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